Muffins (healthy)


Preheat oven to 400 degrees.  Grease and flour two muffin pans (24 muffins total)

Wet mixture:

1 ½ C yogurt

1 ½ C applesauce

4 eggs

1 C (8 oz wt) brown sugar

Spices (1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp cardamom, ¼ tsp allspice)

Dry mixture:

1 C white flour

2 C white whole wheat flour

¾ C ground flaxseed

¾ C oat bran

¾ C rye flour

¾ C wheat germ

2 Tbsp baking powder

2 tsp baking soda

½ tsp salt

2 cups nuts

1 cup cranberries

Mix wet ingredients thoroughly.  In a large bowl, mix dry ingredients thoroughly.  Stir in wet mix with a few strokes, not blending entirely.    Scoop mix with blue disher (#16, ¼ Cup) into muffin tins.  Bake 20 minutes or until tester comes out clean, rotating tins and swapping shelves halfway through baking.   These keep well in the fridge or frozen after baking.

I recently adjusted this recipe by increasing the weird flours from 1/2 to 3/4 cup each; they were coming out too wet.  This may be because the eggs I get from Family Friendly Farm tend to be huge, so that increases the wet mix volume.   If you’re using storebought eggs, you may want to try 1/2 cup each of the weird flours and then add a bit more of any of the dry ingredients when mixing to get to the appropriate consistency.

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